Shrimp Corn Bread Dressing |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 12 |
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A co-worker from Louisiana shared hearty helpings of this delightful dressing (and copies of the recipe!) more than 20 years ago. It's been a must on my Thanksgiving menu ever since. Ingredients:
7 cups water, divided |
1 tablespoon seafood seasoning |
1 pound uncooked medium shrimp, peeled and deveined |
1 large onion, chopped |
1 celery rib, chopped |
1/2 cup chopped green pepper |
3 green onions, chopped |
1/2 cup butter, cubed |
1 package (14 ounces) seasoned stuffing cubes or crushed seasoned stuffing |
3 cups crumbled corn bread |
1 teaspoon seasoned salt |
1/8 teaspoon garlic powder |
1/8 teaspoon each black, white and cayenne pepper |
celery leaves, optional |
Directions:
1. In a large saucepan, bring 5 cups of water and seafood seasoning to a boil. Add shrimp; return to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until shrimp turn pink. Drain; set aside three shrimp for garnish. Chop the remaining shrimp.
2. In a large skillet, saute onion, celery, green pepper and green onions in butter until tender. In a large bowl, combine the stuffing, corn bread, chopped shrimp, sauteed vegetables and seasonings. Stir in the remaining water. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Garnish with celery leaves if desired and reserved shrimp. Yield: 12-14 servings.
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